This course provides comprehensive training in food safety, preparing students to understand and apply industry-standard practices used in professional kitchens. Students will work through the ServSafe curriculum over the course of the block, with the option to take the ServSafe certification exam at the end.
Students will explore the full scope of food safety, including how foodborne illnesses occur, how to prevent contamination, and how to maintain safe food handling practices from purchasing through service. Topics include pathogens and the “microworld” of food safety, personal hygiene, allergen awareness, time and temperature control, proper storage and preparation, cleaning and sanitizing, and safe facility management.
In this course, students will:
Learn to identify and prevent foodborne illness by understanding how contamination occurs and how to control risks at every stage of food handling.
Develop strong food handling practices, including hygiene, safe preparation, storage, cooking, cooling, and service.
Understand how professional kitchens are designed, managed, and maintained to ensure safety and compliance.
Explore systems for monitoring food safety, including inspections, training, and active management strategies.
Grounded in Community Leadership, Advanced Wellness, and Advanced Sciences, students will work toward attainments such as applying scientific understanding to real-world systems, following and implementing technical procedures with precision, and maintaining high standards of safety and accountability in a shared environment.
This course is ideal for students interested in culinary work, hospitality, or any field involving food service—and for anyone who wants to understand how to keep food safe in both professional and everyday settings.
Cell Phone Policy:
Students may use their cell phones during class as a tool to engage in learning relevant to the class.